Neil Perry says that "the art of stir frying is the art of organisation". Yep that would be right and there's my problem. Why do so many things in life have to revolve around being organised" I think I would be much happier if the art of mild to moderate chaos and disorder was more highly valued in society. Sure I can be organised, I just need a little more time than ordinary people to get things that way. So the fast art of stir frying demands something from me that I can find difficult to give. Thermomix to the rescue!
It's one of those things that seems unlikely-the Thermomix stir fries vegetables"  This isn't 'authentic' stir frying, the action isn't frenetic, the oil isn't overheated, there is no smoke, you can't taste the sizzling Wok in the finished product and for some people this might be a disappointment. However if you want to taste the vibrant flavour of vegetables simply cooked without overheating and to stir fry without being the master of organisation then this is for you.  With this dish you need to chop the vegetables by hand, rather than by Thermomix, so that you get nice textures and shapes that encourage the vegetables to cook at a similar rate Wombok however can vary in texture, from fine and lacy at the top, to more solid and chunky as you reach the base of the cabbage. The finely textured tips of the leaves require less cooking and so I add them to the Thermomix in the last two minutes of stirfrying.  The choice of vegetables...